Egg-less Blueberry Muffins

Spring is almost here, and just thinking about it makes me very very happy, because it means warm days ahead! It is our favorite season, and we never cease to appreciate  the transition of the barren trees into something that is so colorful and lively.

To celebrate, I made these simple but oh-so-delicious blueberry muffins. The regular muffins have a hint of vanilla in them, but being the citrus lover that I am, I added orange extract to them. And I think that the orange flavor takes these muffins to another level. The blueberries taste more intense due to the addition of the orange extract. The foodie agrees.

Now, you will notice at the end of the ingredient list that I have mentioned an additional ingredient/step. This is crucial. DO NOT SKIP this step. When you toss the blueberries in flour and then add them to the muffin batter, it helps to keep the blueberries in place. If you skip this step, the blueberries will sink to the bottom of the liner while baking, and you will end up with a soggy muffin base. And we do not want that, do we? 🙂

P.S: The muffins do look lighter in the pics than they really were, but that’s because of the bright sunlight, but I am not complaining! 😀

 

• Servings: 6
• Time: 60 mins
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Ingredients:

• All Purpose Flour/ Maida – 1 cup
• Granulated Sugar – 6 tablespoons
• Salt – 1/4 teaspoon
• Baking Powder – 1 and 1/2 teaspoons
• Flax Egg – 1/2 (see instructions for details)
• Milk – 1/2 cup
• Canola Oil – 2 tablespoons
• Orange Extract – 1 teaspoon
• Blueberries – 1/2 cup

(Additional ingredient: 1/2 tablespoon All Purpose Flour to toss the blueberries in.)

Instructions:

1. Preheat the oven to 400°F. Line the muffin pan with liners and keep it aside.
2. Flax Egg: In a mixing bowl, take 1/2 tablespoon of flaxseed meal and add 1 and 1/2 tablespoons of hot water to it. Whisk for a few seconds and set it aside.
3. In another mixing bowl, combine the flour, sugar, salt and baking powder.
4. Add milk, canola oil and orange extract to the flax egg, and give it a stir.
5. Add the wet ingredients to the dry ingredient mixture and mix  until dry ingredients are just incorporated. The batter will be thicker than the normal cake batter.
6. Incorporate the blueberries at this stage.
7. Spoon the batter into the lined muffin tray, and bake at 400°F for 20 to 30 minutes, till a tooth-pick inserted into the muffin comes out clean.

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Nutrition Per Serving*: Calories – 175; Fat – 5.3 grams; Protein – 2.9 grams; Carbs – 30.2 grams; Fiber – 0.5 grams

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NOTE:

• *Nutritional information from MyFitnessPal.